Cajun Chicken Pasta
When you’re craving something bold, creamy, and deeply satisfying, Cajun chicken pasta hits the spot every single time. It’s the kind of dinner that feels restaurant-worthy but is totally doable on a busy weeknight. The problem with many creamy pasta dishes is that they can feel flat or heavy—but Cajun seasoning brings just the right amount of spice and warmth to balance everything out.
After years of cooking comfort meals for family and friends, this is one recipe I keep coming back to. It’s rich without being overwhelming, packed with flavor, and easy enough for home cooks of any level. In this post, you’ll learn how to make Cajun chicken pasta step by step, plus pro tips, variations, and FAQs so it turns out perfect every time.
Why You’ll Love This Recipe
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Big, bold flavor – Smoky Cajun spices with creamy sauce
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Quick & satisfying – Ready in about 30 minutes
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Versatile – Easy to adjust spice level and ingredients
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Family-friendly – Comfort food everyone loves
Ingredients & Prep
Main Ingredients Prep
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Chicken breast – Slice into thin strips for quick, even cooking
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Pasta – Penne, fettuccine, or rigatoni work best
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Bell peppers – Slice into thin strips for color and crunch
Seasonings, Sauces, or Flavor Base
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Cajun seasoning – Store-bought or homemade
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Garlic – Fresh minced garlic adds depth
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Heavy cream – Creates the rich, creamy sauce
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Chicken broth – Loosens the sauce and boosts flavor
Pantry Staples
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Olive oil or butter – For cooking the chicken
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Parmesan cheese – Adds salty, nutty richness
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Salt & black pepper – Adjust to taste
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Red pepper flakes – Optional, for extra heat
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
While the pasta cooks, toss the sliced chicken with Cajun seasoning, salt, and pepper until well coated.
Cooking Method
Heat olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, turning occasionally, until golden and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed, then sauté the bell peppers for 2–3 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Lower the heat and stir in heavy cream and Parmesan cheese. Let the sauce simmer gently for 3–5 minutes until slightly thickened.
Doneness or Texture Check
The sauce should be creamy and coat the back of a spoon. If it’s too thick, add a splash of reserved pasta water. If too thin, let it simmer another minute.
Resting or Final Touches
Add the cooked chicken and pasta to the skillet. Toss everything together until evenly coated in sauce. Let it rest for 2–3 minutes off heat so flavors fully combine before serving.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Overcooking the chicken – Thin slices cook fast
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Boiling the cream – Keep heat low to prevent separation
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Over-seasoning early – Cajun seasoning can be salty
Recommended Tools
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Large skillet or sauté pan
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Pasta pot
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Tongs or wooden spoon
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave with a splash of cream or broth to loosen the sauce.
Flavor Variations
Spicy Version
Add extra Cajun seasoning, red pepper flakes, or a dash of hot sauce for more heat.
Healthy / Special Diet Option
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Lighter – Use half-and-half instead of heavy cream
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High protein – Add extra chicken or shrimp
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Gluten-free – Use gluten-free pasta
Global Flavor Twist
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Creole-style – Add tomatoes and green onions
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Italian-inspired – Mix in sun-dried tomatoes
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Seafood Cajun pasta – Swap chicken for shrimp
Serving Suggestions
Serve Cajun chicken pasta with:
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Garlic bread or breadsticks
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A crisp green salad
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Roasted broccoli or asparagus
Finish with extra Parmesan and fresh parsley for a restaurant-style touch.
FAQs
Can I make this ahead of time?
Yes, but it’s best fresh. If making ahead, store pasta and sauce together and reheat gently with added liquid.
How do I fix common mistakes?
If the sauce is too spicy, add more cream. If bland, add Parmesan or a pinch of salt. If dry, add pasta water or broth.
Conclusion
This Cajun chicken pasta is creamy, comforting, and packed with bold flavor—perfect for weeknight dinners or casual entertaining. It’s one of those recipes that feels indulgent but is easy enough to make anytime.
Save this recipe and add it to your dinner rotation. If you loved it, you’ll also enjoy creamy garlic chicken pasta or spicy shrimp Alfredo next.
Ingredients
- 1 pound chicken breast sliced into thin strips
- 12 oz pasta penne, fettuccine, or rigatoni
- 2 tablespoons olive oil or butter divided
- 2 bell peppers thinly sliced
- 3 cloves garlic minced
- 2 –3 teaspoons Cajun seasoning to taste
- ½ teaspoon salt adjust as needed
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Red pepper flakes optional
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Toss sliced chicken with Cajun seasoning, salt, and pepper until evenly coated.
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
- Add remaining oil or butter to the skillet. Sauté bell peppers for 2–3 minutes until slightly softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan.
- Lower heat and stir in heavy cream and Parmesan cheese. Simmer gently 3–5 minutes until slightly thickened.
- Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and let rest 2–3 minutes before serving.
Notes
- Keep heat low after adding cream to prevent separation.
- Cajun seasoning varies in saltiness—season gradually.
- Sauce thickens as it rests; loosen with pasta water if needed.
- Finish with fresh parsley and extra Parmesan for best flavor.
